Light, fluffy lemon poppy seed cake layers, a smear of lemon curd, and a generous coating of cream cheese frosting make this cake a favorite. The lemon flavor is fresh and lively while the poppy seeds add a subtle crunch and texture. This cake is simple enough to make for a family dinner yet special enough for Easter, Mother’s Day, or any celebration.

This recipe evolved over some testing to get the texture and flavor just right. It’s forgiving, uses mostly common pantry ingredients, and doesn’t require a stand mixer—an electric hand mixer works perfectly.

Why you’ll love this lemon poppy seed cake:

• You can make it without a stand mixer.
• You can use store-bought lemon curd for an easy filling.
• Most of the ingredients are likely already in your pantry.

Notes:

• Soak poppy seeds in the buttermilk for two hours to soften them and distribute flavor.
• Bring butter to room temperature—about 20–30 minutes on the counter is usually enough.
• If you don’t have buttermilk, mix whole milk with fresh lemon juice or white vinegar (see recipe notes below for proportions).
• Make sure cakes are completely cool before frosting, otherwise the frosting can melt.

Frosting notes:

• Both cream cheese and butter should be at room temperature for a smooth frosting.
• You can use low-fat cream cheese, but avoid fat-free varieties to preserve texture.

How to assemble your cake

• Spread a thin layer of frosting over the bottom cake layer.
• Spoon about 1/4 cup of lemon curd over the frosting, leaving a small margin at the edge to prevent leaking.
• Top with the second layer, cover the cake with remaining frosting, and decorate as desired. Thin lemon slices and a light sprinkle of poppy seeds make a pretty garnish.

How to store your cake

Store uneaten cake covered in the refrigerator for up to 3 days, or freeze tightly wrapped for up to 2 months. Bring refrigerated slices to room temperature before serving for the best texture and flavor.

What can I use instead of buttermilk?

Substitute an equal amount of whole milk mixed with fresh lemon juice or white vinegar. Let the mixture sit for about 5 minutes to thicken slightly before using. For a lemon cake, lemon juice is a nice choice.

What are poppy seeds?

Poppy seeds are tiny seeds harvested from the dried seed pods of the poppy plant. They add a light crunch and a subtle, nutty-spicy note to baked goods. Poppy seeds are commonly used in baking worldwide and are a classic match for lemon-flavored cakes and muffins.

Helpful tools

• A fine zester or microplane makes quick work of grating lemon zest finely so it blends into the batter.
• A cake turntable and an offset spatula help when frosting for a smooth finish.
• A long serrated knife is useful for leveling layer tops before assembly.

A few more recipes you might enjoy

Lemon Coconut Cake
Blueberry Upside-Down Cake
Lemon Drop Cookies
Lemon Curd Cupcakes

If you make this lemon poppy seed cake, please leave a comment and rating describing how it turned out and any tweaks you made—those notes help others reproduce a great result.

The post Moist Lemon Poppy Seed Cake with Zesty Glaze first appeared on Gebte.

Looking for a spring brunch idea for Easter weekend or any sunny morning? This combination of tangy goat cheese, tender spinach, bright basil, and salty prosciutto inside a flaky crust pairs beautifully with a sparkling rosé. The recipe yields two 6-inch quiches and can be made ahead so you can enjoy a relaxed morning with family or friends.

Let’s Talk About Quiche

Quiche is a brunch classic for a reason: it’s savory, visually appealing, and versatile. A well-made quiche has a crisp, flaky crust and a smooth, silky custard filling. It presents beautifully on a brunch table and is easy to slice for sharing. Best of all, it reheats well, so you can prepare it a day or two early without sacrificing texture.

How to Make a Great Quiche

There are three essential elements to a restaurant-quality quiche: a flaky crust, a silky custard, and balanced filling flavors. Follow the steps below for consistent results.

The Ultimate Flaky Crust

The dough is the foundation. Use very cold butter to create distinct, flaky layers in the crust. Not rock-hard frozen, but chilled from the freezer for about 10–20 minutes before you cut it into pieces. While the butter chills, measure the flour, salt, an egg yolk, and water.

Using a food processor to pulse flour, salt, and butter makes the process quicker and more consistent; finish by mixing in the egg yolk and water by hand. The dough should come together without becoming sticky — add a touch more flour or water only if needed. Chill the formed dough in the refrigerator for at least 20 minutes before rolling.

Roll the dough out to about 1/8 inch thick for a balanced crust-to-filling ratio. If you have 6 × 2 inch round pastry molds, they produce free‑standing quiches that are easy to slice and serve. If you use a pie dish or tart pan instead, line it with parchment for easier removal.

Blind-bake the crust to prevent a soggy bottom. Dock the dough, line it with parchment, add pie weights or dried beans, and bake at 350°F for 25 minutes. Remove the weights, then bake again until the pastry is lightly golden. Finish with a short additional bake after sealing to ensure the bottom is crisp.

How to Achieve a Smooth and Silky Custard

The custard defines the quiche’s texture. Use the right ratio of milk, cream, egg yolks, and whole eggs to achieve a delicate, creamy set. Whisk all custard ingredients together until smooth and season lightly with salt and pepper — remember that salty additions like prosciutto or aged cheeses will affect how much extra salt you need.

What to Put in the Quiche

Choose fillings you enjoy, but avoid overloading the quiche. This version features soft goat cheese, sautéed and drained spinach, chopped basil, thinly sliced prosciutto, and a bit of finely diced shallot. Layer fillings and custard in several stages — a little cheese, a few garnishes, and a ladle of custard, repeat — so the additions stay suspended and don’t sink to the bottom.

Baking the Quiche

Bake the assembled quiche slowly at a low temperature — around 250–275°F — to allow the custard to set without curdling. Depending on how full the shell is, bake 30–50 minutes. Use the “jiggle test”: the center should barely wobble when shaken gently; it should not be liquid, but it should retain a slight movement so the custard remains tender.

Make the Quiche in Advance

Quiche is an ideal make-ahead dish. Bake it a day or two before your event and store it in an airtight container in the refrigerator. To reheat, preheat the oven to 300°F, place the whole quiche on a parchment-lined baking tray, and warm for about 20 minutes or until heated through. Quiche is best within 2–3 days but will keep up to 5 days refrigerated.

Speaking of Bubbly

Pairing quiche with a sparkling rosé or Prosecco Rosé is a natural match. The acidity and bubbles refresh the palate and complement the richness of the custard and goat cheese, while the wine’s fruit character pairs nicely with fresh basil and salty prosciutto.

Enjoy

We hope this goat cheese, spinach, basil, and prosciutto quiche becomes a springtime favorite for your brunch gatherings. Make it ahead, pop a bottle of sparkling rosé, slice, serve, and savor the season.

If you enjoy recipes like this, try other savory dishes and seasonal desserts to round out a brunch menu. Prepare components in advance, keep flavors balanced, and let the sparkling wine bring everything together.

📖 Recipe

Goat Cheese, Spinach, Basil and Prosciutto Quiche

This Goat Cheese, Spinach, Basil and Prosciutto Quiche paired with a Prosecco Rosé is a bright, seasonal dish. Makes two 6-inch quiches.

Prep Time 1 hr 30 mins

Cook Time 1 hr

Total Time 2 hrs 30 mins

Course Breakfast, Brunch

Cuisine French

Servings 8 servings

Calories 475 kcal

Ingredients

For the Dough

• 225 g all-purpose flour (about 1¾ cups)
• 113 g unsalted cold butter (1 stick)
• 5 g kosher salt (about 1 tsp)
• 1 large egg yolk
• 50 g water (¼ cup)

For the Custard

• 300 g milk (1 ¼ cups)
• 300 g heavy cream (1 ¼ cups)
• 4 large egg yolks
• 4 whole large eggs

Additions

• 100 g soft goat cheese (about 4 oz)
• 2 cups spinach
• 8 large basil leaves
• 4 slices prosciutto
• 1 shallot, finely diced

Instructions

Prepare the Dough

1. Chill a stick of butter in the freezer for 10–20 minutes, then cut into small tablespoon-size pieces.
2. Pulse flour, salt, and the cold butter in a food processor until butter pieces resemble rice. Transfer to a work surface.
3. Make a well, add the egg yolk and water, then mix and knead until the dough comes together. Form into two discs, wrap, and refrigerate at least 20 minutes.
4. Preheat oven to 350°F. Roll dough to about 1/8 inch, line 6-inch pastry molds, trim edges, and shape the crust.
5. Dock the crust, line with parchment, fill with pie weights or dried beans, and blind bake 25 minutes. Remove weights and bake another 15–25 minutes until lightly golden.

Make the Custard

1. Whisk milk, cream, egg yolks, and whole eggs together until smooth. Season lightly with salt and pepper.
2. Brush a thin layer of custard onto the baked crust to seal any holes, return to the oven for 3 minutes, then remove and cool. Chill the custard while preparing additions.

Prepare the Additions

1. Sauté spinach in a teaspoon or two of oil just until wilted. Drain and chop finely.
2. Briefly sear prosciutto in the same pan for a few seconds to change the fat texture, then thinly slice.
3. Chop basil and shallot and crumble the goat cheese.

Assemble and Bake

1. Lower oven to 275°F. Layer a ladle of custard, a portion of the additions, and some cheese into each shell, repeating gently until filled.
2. Bake at 275°F for about 40 minutes, checking after 30–40 minutes. The quiche is done when the center barely jiggles.
3. Cool, slice, and serve, or refrigerate and reheat at 300°F for about 20 minutes when ready to serve.

Keyword breakfast, eggs, pies

Tried this recipe?Let us know how it was!

The post Prosciutto Quiche with Goat Cheese, Spinach and Basil first appeared on Gebte.

If you’re unfamiliar, a jalapeño popper is simply a jalapeño pepper that’s been hollowed and stuffed with a savory filling. Fillings vary widely: some use cream cheese alone, others add sausage, pulled pork, shredded brisket, or seasoned ground beef. Many poppers are wrapped in bacon before cooking, and they’re found on restaurant menus and backyard barbecue spreads alike because of how adaptable and tasty they are.

WHAT IS A JALAPEÑO POPPER?

Jalapeño poppers are jalapeño peppers cut open, seeds and membranes removed, and filled with a mixture of cheeses, seasonings, and often a protein like ground beef. The result is a spicy, cheesy bite with plenty of savory flavor. The cheeseburger-style popper in this recipe adds seasoned ground beef, cheddar and jack cheeses, cream cheese for creaminess, crispy bacon for texture, and a bright special sauce for serving.

HOW TO CUT A JALAPEÑO

Before you start, always wear gloves when working with jalapeños. The oils can irritate skin and eyes, and they transfer easily to anything you touch. To prepare each pepper:

1. Slice the jalapeño lengthwise so each piece is roughly the same size.
2. Use a spoon to scrape out all seeds and the white membrane. Removing the membrane reduces heat.
3. Keep gloves on and scrape away from your face to avoid splashing pepper juice.

HOW TO MAKE CHEESEBURGER JALAPEÑO POPPERS

This recipe uses straightforward ingredients and simple steps. Here’s the process in short:

• Prepare the cheeseburger meat: Brown a pound of ground beef in a hot skillet, season with your preferred seasoning blend, drain excess grease, and set the meat aside.
• Make the creamy filling: Combine softened cream cheese, shredded jack and cheddar cheeses, diced white onion, crispy chopped bacon, a little hot sauce, garlic paste, the seasoned ground beef, and extra seasoning. Mix until smooth and evenly combined.
• Fill the peppers: Cut jalapeños in half lengthwise, remove seeds and membranes, then spoon the cheesy, meaty filling into each half. Arrange the filled poppers on a wire rack to make handling easier.

HOW TO SMOKE CHEESEBURGER JALAPEÑO POPPERS

Smoking adds a complementary smoky character that works wonderfully with the cheeseburger flavors. Follow these guidelines:

• Preheat the smoker to 275°F while you finish assembling the poppers.
• Use apple wood chunks or another mild fruit wood for a subtle sweetness.
• Place the filled poppers on a wire rack and put the rack in the smoker.
• Smoke for about 30 minutes before checking. The filling should be hot and golden brown on top when finished.
• Remove from the smoker and let the poppers rest for about 10 minutes before serving.

These cheeseburger jalapeño poppers are perfect for game day, backyard cookouts, or any gathering where bold flavors and shareable snacks are welcome. The combination of smoky meat, melty cheeses, and spicy jalapeño is hard to beat — give them a try and watch them disappear.

Items used in this recipe (suggested)

Heat resistant gloves, charcoal chimney, mixing bowls, nitrile gloves, cast iron skillet, meat thermometer

The post Cheeseburger-Stuffed Jalapeño Poppers Recipe first appeared on Gebte.

Celebrate the spooky season with a fun, healthy Halloween snack board. This colorful platter uses fresh fruit and vegetables decorated as friendly monsters, skeletons, mummies, and creepy crawlies. It’s an easy, no-cook option that adds nutrients to holiday gatherings while still feeling festive and playful for kids and adults alike.

My kids enjoy picking different pieces and helping decorate the fruit with faces. Because there’s no actual cooking involved, the board comes together quickly and has become a favorite for afternoon snacks, school parties, and family movie nights. I usually pair this snack board with other festive bites to create a spread that looks impressive but is simple to prepare.

❤️ Why You’ll Love This Snack Board

• Playful and festive: Fun shapes and faces turn ordinary fruit into Halloween-themed treats.
• Healthy and colorful: Fresh fruit and veggies provide vitamins and fiber while still satisfying sweet cravings.
• Quick to assemble: Minimal prep and no cooking make this ideal for busy hosts.
• Customizable: Swap fruits and decorations to fit tastes, allergies, or seasonal availability.

Halloween Snack Board Ingredients

Scroll to the recipe card below for full ingredient amounts and serving details.

• Fruits: Watermelon slices, kiwis, kiwi berries (or grapes), and blueberries.
• Veggies: Yellow mini bell peppers (for vampire mouths).
• Treats & decorating supplies: White chocolate and dark chocolate for piping details, pretzel sticks for limbs and teeth, candy eyes, and curved sprinkles for mouths.

Tips for Success

• Dry fruit thoroughly with a paper towel before applying chocolate so the chocolate sets and adheres properly.
• Use a small dab of melted chocolate as edible glue to attach candy eyes and other decorations.
• If kiwi berries are unavailable, substitute grapes or small berries that are similar in size.
• Work on parchment paper when piping chocolate details so pieces set cleanly and lift easily.

Possible Variations

• Melon options: Replace watermelon with cantaloupe, Galia melon, or thick mango slices.
• Fruit swaps: Use strawberries or apple slices in place of kiwis, and raspberries or currants for blueberries.
• Decor swaps: Substitute candy eyes with black sesame seeds, small olive slices, or nonpareil sprinkles.
• Chocolate options: Use dark chocolate instead of white chocolate for different contrast and flavor.

How to Store Leftovers

Cover the platter tightly with plastic wrap or transfer items to an airtight container and refrigerate. For best texture and appearance, eat within 4–6 hours; chocolate and candy eyes may start to soften over longer periods.

FAQs

More Halloween Platters

Halloween

Halloween Cheese Ball

Halloween

Halloween Veggie Tray

Halloween

Halloween Party Appetizers

Halloween

Cute Halloween Treats

If you make this snack board or try other recipes, I’d love to hear about it. Leave a comment and rating where the recipe is posted so others can benefit from your tweaks and ideas.

Halloween Snack Board

A colorful Halloween platter made from tasty fruits and vegetables—perfect for parties and family gatherings.

Prep: 1 hr

Cook: 0 mins

Total: 1 hr

Equipment

• Piping utensil or piping bag (for chocolate details)
• Parchment paper (for setting chocolate legs and details)
• Small sharp knife and peeler
• Cookie cutters (optional, for shaping watermelon or melon)

Ingredients

• 2 slices watermelon
• 100 g white chocolate
• 7 kiwi berries (or grapes)
• 2 yellow mini peppers
• 4 kiwis
• 12 pretzel sticks
• 50 g dark chocolate
• 21 blueberries
• 23 candy eyes
• 14 mini candy eyes
• Curved sprinkles for mouths and details

Instructions

Knocked-out Frankensteins

• Slice the top third of a kiwi lengthwise and remove the skin below that line with a peeler to create a “hair” section.
• Halve the kiwi and pat dry. Cut a small V shape into the hair edge for texture.
• Melt dark chocolate and use a toothpick or very small piping tip to pipe eyes and a mouth. Attach pretzel stick ends into each side as bolts.

Blueberry Creepy Crawlies

• Match blueberries by size. Melt dark chocolate and pipe thin legs onto parchment paper.
• Use a small dollop of chocolate to glue one blueberry to another in a line, then place them on the piped legs once the chocolate has slightly set.
• Attach mini candy eyes to the front blueberry using melted chocolate and allow to set fully before moving.

Vampire Mouth Peppers

• Cut a mouth-shaped opening in a mini pepper, remove the seeds and membranes, and shape to fit a small fake or edible mouth prop or triangular “teeth” made from apple or cheese.
• Insert the “teeth” carefully and note the teeth should be removed before eating if not edible.

Watermelon Skeletons

• Slice watermelon into thick flat pieces. Use cookie cutters if available to cut skeleton shapes or simply slice rectangles for piping.
• Dry the melon with a paper towel, melt white chocolate, transfer to a piping utensil, and pipe skeleton details onto each piece.
• Allow the chocolate to set before arranging on the platter.

Kiwi Eyes, Mummies, and Aliens

• For kiwi eyes: halve small kiwi berries or grapes if using, dry them, add a small dot of melted white chocolate, and place a candy eye on top. Prop upright until set.
• For kiwi mummies: peel and halve larger kiwis, dry them, pipe thin stripes of white chocolate to simulate bandages, then add candy eyes and let set.
• For kiwi aliens: peel and halve kiwis, dry, attach three eyes with melted chocolate, insert pretzel stick ends for arms, and add a curved sprinkle for a smile. Arrange all finished pieces on a platter and serve immediately.

Nutrition

Calories: 220 kcal, Carbohydrates: 33 g, Protein: 3 g, Fat: 9 g, Sugar: 24 g, Fiber: 4 g. Nutrition is an estimate and should be used as a guideline only.

Nutrition information is automatically calculated and provided as an approximation.

The post Spooky Halloween Snack Board Ideas for Parties first appeared on Gebte.

Southwest chicken bowls combine cilantro-lime rice, black beans, corn, pico de gallo, shredded Mexican cheese, and a creamy avocado cilantro dressing for a bright, satisfying weeknight meal.

This straightforward bowl recipe delivers bold Tex‑Mex flavor without fuss, making it ideal for busy evenings or meal prep. Lean diced chicken is seasoned and sauced, then paired with fiber-rich beans, sweet corn, zesty pico, and herb‑bright cilantro-lime rice. A silky avocado dressing finishes the bowls with a creamy contrast that ties all the elements together.

Because the components are simple to prepare and assemble, these bowls work well for families, meal prep, or casual gatherings. Offer extra toppings like sliced jalapeños, diced avocado, or lime wedges so everyone can personalize their bowl.

Ingredients

For the Bowls:

• Olive oil – for cooking the chicken.
• Chicken breast – boneless, skinless, diced into 1-inch pieces.
• Taco seasoning – store-bought packet or your preferred blend of chili powder, cumin, paprika, garlic and onion powders, oregano, salt, and pepper. Add a bit of cornstarch if you like a thicker sauce.
• Cooked rice (white or brown) – brown rice is shown here, but use your favorite grain.
• Fresh cilantro & lime juice – stirred into the rice for freshness and brightness.
• Salt – to taste.
• Black beans – drained and rinsed.
• Corn – drained; fresh, frozen, or canned all work.
• Pico de gallo – fresh chopped tomatoes, onion, cilantro, and lime.
• Mexican blend shredded cheese – or a preferred melty cheese such as Monterey Jack or cheddar.

For the Avocado Dressing:

• Ripe avocado – pitted and scooped.
• Sour cream – for creaminess; Greek yogurt can be substituted.
• Lime juice – balances richness and helps prevent browning.
• Fresh cilantro – for herbaceous flavor.
• Milk – to thin the dressing to your preferred consistency; buttermilk also works.
• Garlic powder, cumin, and salt – season to taste.

See the recipe card below for exact measurements and full ingredient quantities.

Instructions

1. Dice the chicken into 1-inch cubes. Heat a large skillet over medium heat and add a drizzle of olive oil. Add the chicken and cook, stirring occasionally, until it is nearly cooked through, about 4–5 minutes.

2. Sprinkle the taco seasoning over the chicken and pour in ½ cup of water. Reduce the heat and simmer uncovered for about 3 minutes, until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and set aside.

3. While the chicken cooks, toss the cooked rice with lime juice, chopped cilantro, and salt (start with about ¼ teaspoon and adjust to taste). Keep warm until assembly.

4. For the avocado dressing, combine the avocado, sour cream, lime juice, cilantro, milk, garlic powder, cumin, and salt in a blender or food processor. Blend until smooth. Add a splash more milk if you prefer a thinner consistency. Taste and adjust seasoning.

5. To assemble, divide the cilantro-lime rice among four bowls. Top each with the seasoned chicken and sauce, black beans, corn, pico de gallo, and shredded cheese. Drizzle with avocado dressing or serve it on the side so everyone can add as much as they like.

Substitutions

• Protein: Swap diced chicken for ground chicken, turkey, beef, or crumbled tofu for a vegetarian option.
• Seasoning: Use your favorite taco or fajita seasoning blend.
• Grain: Substitute quinoa, cauliflower rice, or farro for the rice.
• Beans: Pinto beans are a good alternative to black beans.
• Corn: Fresh, frozen, or grilled corn all work well.
• Salsa: Swap pico de gallo for salsa or diced tomatoes and onions, adjusting salt levels if using jarred salsa.
• Cheese & Dairy: Try cotija, Monterey Jack, or cheddar; use Greek yogurt instead of sour cream if desired.

Equipment

• Large skillet for cooking the diced chicken.
• Cutting board and chef’s knife for dicing the chicken and chopping cilantro.
• Blender or food processor to make the avocado cilantro dressing.

FAQ

Did you make this recipe? Leave a rating and a short review to share what you liked or any useful tweaks—feedback helps others and informs future recipe updates.

The post Southwest Chicken Rice Bowls with Creamy Avocado Dressing first appeared on Gebte.

Meet these delicious Gluten-Free Chocolate Cookies — rich, fudgy brownie-style cookies that are gluten free, vegan and free of refined sugar. They’re eggless, made with just six ingredients, and take about 20 minutes from start to finish. Simple, comforting and perfect for sharing.

Recipe Difficulty – Very Easy

Table of Contents

• Why this recipe works
• Ingredients
• Substitutions
• Variations
• How to make
• Storage
• Recipe FAQs
• Recipe card

Why this recipe works

These chocolate cookies deliver deep chocolate flavour and a fudgy texture without eggs, dairy or gluten. The recipe relies on a small number of pantry-friendly ingredients that work together: a nutty gluten-free flour, cacao for intensity, melted plant-based butter for richness and maple syrup for natural sweetness. A little baking powder helps them lift and spread into irresistible chunky cookies.

They’re quick to prepare — just mix, fold in the chocolate, shape and bake — so they’re ideal when you want a fast bake that still impresses. Because the cookies are vegan and gluten free, they’re an inclusive treat for gatherings and holiday parties.

If you want children to help, this is a great hands-on recipe: measuring, mixing and pressing chocolate chunks on top are fun, simple tasks for little helpers. The cookies will be soft and slightly gooey straight from the oven but set as they cool.

Ingredients to make Gluten Free Chocolate Cookies

• Buckwheat flour – lends a pleasant, nutty flavour that pairs well with chocolate.
• Cacao powder – provides rich, deep chocolate flavour; cocoa can be used if preferred.
• Baking powder – gives a light lift so the cookies aren’t dense.
• Vegan butter – melted to bind and add richness; regular butter works if not following a vegan diet.
• Maple syrup – a natural liquid sweetener that adds moisture and caramel-like notes.
• Vegan chocolate – chopped into chips and chunks for melty pockets and attractive tops.

Quantities and the full recipe are provided in the recipe card below.

Substitutions

• Flour: Any plain gluten-free flour blend can replace buckwheat flour. If you don’t need the recipe to be gluten free, use plain all-purpose flour.
• Cacao: Cocoa powder is a fine substitute and is typically a touch sweeter.
• Butter: Regular dairy butter can be used instead of vegan butter. For a lower-fat twist, try replacing half the butter with mashed banana (results vary).
• Maple syrup: Use honey or agave if preferred (note: honey is not vegan).
• Chocolate: Swap in white chocolate chips or peanut butter chips to change the flavour profile.

Variations

• Triple chocolate: Add another type of chip — white chocolate or peanut butter chips — to create a triple-chocolate cookie.
• Decorative: Top each cookie with sprinkles, chopped nuts or sea salt to suit holidays or personal taste.
• Kid-friendly: Let children press sprinkles or small candies into the tops once baked for fun, festive treats.

For a softer, fudgier result, shape cookies slightly larger and bake for the lower end of the suggested time; for crisper edges, bake a minute or two longer.

How to make Gluten Free Chocolate Cookies

Step 1: Preheat the oven to 180°C (350°F). In a large bowl, whisk together the dry ingredients until even. Stir in the melted vegan butter and maple syrup until a soft dough forms.

Step 2: Chop half of the chocolate into small chips and fold them through the dough. Reserve larger chunks to press on top of each cookie before baking.

Step 3: Shape the dough into large cookie rounds and place them on a lined baking tray. Press a reserved chocolate chunk into the center of each cookie. Bake for about 12 minutes.

Step 4: Remove the cookies from the oven. They will look soft and slightly gooey; allow them to cool for about three minutes on the tray so they set but remain tender inside.

Hint: A gooey center straight from the oven is normal. The cookies continue to firm as they cool, resulting in a fudgy interior and slightly crisp edges.

Leftovers

Store cookies in an airtight container at room temperature for 2–3 days. For longer storage, place them in the freezer in a sealed container or bag for up to two months. Thaw at room temperature before serving.

Recipe FAQs

How can you alter cookies for different holidays?

This cookie dough is a great base for holiday variations. For Christmas, top with a dusting of powdered sugar or festive sprinkles. For Valentine’s Day, press heart-shaped chocolate pieces on top. For Halloween, add orange-coloured sprinkles or small candy eyes. Small decorative changes make the same tasty dough feel seasonal.

How do you make chocolate cookies dairy free?

Use vegan butter and dairy-free chocolate, and choose plant milk for any recipe that calls for milk. These swaps preserve texture and flavor while removing dairy.

What’s the best flour to use for gluten-free cookies?

It depends on the desired texture and flavour. Buckwheat flour gives a nutty note and works well here. Almond flour yields a tender, slightly crumbly cookie; oat flour produces a milder taste. Use what you prefer or what you have on hand.

Do gluten-free cookies taste good?

Absolutely. With the right combination of ingredients — good-quality cacao, the right gluten-free flour and proper fat — gluten-free cookies can be every bit as satisfying as traditional versions.

Are gluten-free chocolate cookies easy to make?

Yes. This recipe is intentionally simple: combine dry ingredients, add melted butter and syrup, fold in chocolate, shape and bake. It’s quick and beginner-friendly.

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4.67 from 9 votes

Gluten Free Chocolate Cookies

By:
James Wythe

6-ingredient gluten free, vegan and refined sugar free chunky chocolate cookies with a fudgy centre and crisp edges.

Prep Time:
5 minutes

Cook Time:
12 minutes

Cooling time:
3 minutes

Total Time:
20 minutes

Servings:
5 Cookies

Equipment

• Baking tray
• Mixing bowl
• Baking parchment or reusable liner
• Chopping board
• Sharp knife

Ingredients

• 150 g Buckwheat flour (about 1 cup)
• 25 g Cacao powder (about 1/4 cup)
• 1 tsp Baking powder
• 100 g Vegan butter, melted
• 4 tbsp Maple syrup
• 50 g Vegan chocolate, chopped (half chopped into chips, half kept in chunks for topping)

Instructions

1. Preheat the oven to 180°C (350°F). In a large mixing bowl, combine the buckwheat flour, cacao powder and baking powder.
2. Add the melted vegan butter and maple syrup, mixing until a cohesive dough forms.
3. Chop half of the chocolate into small chips and fold them into the dough. Reserve the remaining chocolate in larger chunks for topping.
4. Shape the dough into large cookie rounds and place them on a lined baking tray. Press a reserved chocolate chunk into the top of each cookie.
5. Bake at 180°C for approximately 12 minutes. Remove from the oven and allow cookies to cool on the tray for about 3 minutes before transferring to a rack to finish setting.

Notes

Step-by-step photos: Refer to the images above for visual guidance through the process.

Substitutions & variations: See the substitutions and variations section in the post for ideas to tailor flavour and texture.

To store: Keep in an airtight container at room temperature for 2–3 days.

To freeze: Freeze in an airtight container or bag for up to 2 months. Thaw at room temperature.

Tip: Adjust baking time by a minute or two to achieve your preferred balance of gooey centre and crisp edges.

Nutrition

Calories: 322 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 6 g | Fiber: 6 g | Sugar: 15 g

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The post Chewy Gluten-Free Chocolate Cookie Recipe first appeared on Gebte.

If you want a simple, low-effort weeknight meal that still feels special, this creamy burrata pasta is a perfect choice. Roasted cherry tomatoes and melted burrata create a luxuriously silky sauce that clings to any pasta shape. The recipe uses a handful of fresh ingredients, comes together quickly, and can be served warm or chilled—ideal for busy evenings or casual entertaining.

To prepare this dish, roast the cherry tomatoes and burrata until the tomatoes burst and the cheese develops golden edges. Toss the roasted mixture with hot, al dente pasta, minced garlic, torn basil leaves and a splash of reserved pasta water for extra creaminess. Finish with extra burrata and a drizzle of good olive oil for an indulgent, comforting plate.

This dish is flexible: use any pasta you prefer—short or long—and swap burrata for other soft cheeses if necessary. It’s a bright, flavorful option that works for family dinners, date nights, or meal prep for the week.

❤️ Why You’ll Love Burrata Pasta

• Comforting, restaurant-style flavor made with simple pantry and fridge staples.
• Family friendly—easy to scale and pleasing to most palates.
• Highly versatile—customize with seasonal vegetables, different cheeses, or proteins.
• Bright, fresh flavors from roasted tomatoes and fresh basil that work year-round.

Burrata Pasta Ingredients

• Cherry tomatoes: Roasting concentrates their sweetness and releases juices to form the sauce.
• Burrata: Choose a very fresh, creamy burrata for the richest texture.
• Pasta: Orzo, puntalette, penne, rigatoni, spaghetti or any shape you like.
• Garlic: Adds aromatic depth—adjust the amount to taste.
• Olive oil: Use a good-quality extra-virgin olive oil for finishing and roasting.
• Fresh basil: Adds a bright, herbaceous finish.
• Seasoning: Sea salt and freshly ground black pepper to taste.

How to Make Burrata Pasta

1. Preheat and roast: Preheat the oven to 205°C (400°F). Place cherry tomatoes and burrata in an ovenproof dish, drizzle with olive oil and season with salt and pepper. Roast for about 35 minutes, or until the tomatoes burst and the burrata turns golden and soft.
2. Cook the pasta: While the tomatoes roast, cook your chosen pasta according to package directions until al dente. Reserve about 50 ml (¼ cup) of the starchy pasta water before draining.

3. Combine and finish: Remove the baked tomatoes and burrata from the oven. Add minced garlic, chopped basil, the cooked pasta and a splash of reserved pasta water into the hot baking dish. Stir gently to combine, letting the burrata break down and coat the pasta for a silky sauce. Adjust seasoning with salt and pepper.
4. Serve: Divide the pasta into bowls, top with additional fresh burrata and basil, and finish with a drizzle of olive oil. Serve warm or at room temperature.

Possible Variations

• Grains and swaps: Use rice, couscous, bulgur, quinoa, farro, lentils or cauliflower rice instead of pasta for a different texture.
• Cheese alternatives: If burrata isn’t available, try ricotta, fresh goat cheese, feta, or a soft cream cheese for creaminess.
• Veggie options: Substitute larger tomatoes (chopped), roast red peppers, or add roasted eggplant or zucchini for more vegetables.
• Herbs and aromatics: Swap basil for thyme, oregano, or a handful of arugula for a peppery finish.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a saucepan over medium-low heat with a knob of butter or a splash of olive oil and a little pasta water to restore creaminess. The dish also works well cold as a pasta salad.

FAQs

More Easy Dinners

Dinner

Burrata Pasta

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Lunch

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If you try this burrata pasta or adapt it with your favorite ingredients, consider leaving a comment or rating to share what worked best for you. Enjoy!

Burrata Pasta

Creamy roasted cherry tomato and burrata pasta finished with fresh basil — a comforting, easy-to-make meal.

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Equipment

• Ovenproof dish

Ingredients

• 400 grams cherry tomatoes
• 4 tablespoons olive oil
• Sea salt, to taste
• Pepper, to taste
• 250 grams burrata (about 2 balls)
• 250 grams pasta (puntalette, or your preferred shape)
• 50 ml pasta water (reserved)
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped

Instructions

• Preheat the oven to 205°C (400°F).
• Place cherry tomatoes and burrata in an ovenproof dish. Drizzle with olive oil and season with sea salt and pepper.
• Bake for about 35 minutes, until the tomatoes burst and the burrata is golden and soft.
• Cook pasta according to package directions until al dente. Reserve about 50 ml (¼ cup) of the pasta water before draining.
• Remove the baking dish from the oven. Add minced garlic, chopped basil and the cooked pasta. Stir gently to combine, adding pasta water if you prefer a creamier texture.
• Spoon into bowls. Halve a fresh burrata and place half on each serving. Sprinkle the burrata with a pinch of sea salt and top with extra basil and a drizzle of olive oil.
• Serve immediately or allow to cool and refrigerate for a chilled version.

Nutrition

Calories: 710 kcal, Carbohydrates: 68 g, Protein: 26 g, Fat: 41 g, Saturated Fat: 14 g, Fiber: 4 g, Sugar: 6 g. Nutrition values are approximate and intended as a guideline.

The post Creamy Burrata Pasta with Roasted Cherry Tomatoes first appeared on Gebte.

Bang Bang Shrimp is a beloved appetizer featuring breaded shrimp finished with a creamy, sweet-spicy sauce. It’s commonly found on restaurant menus under that name or something similar, and for good reason: it’s addictive and always seems to disappear the moment it hits the table.

Rather than wait until my next restaurant visit, I experimented in my own kitchen. I chose to cook the shrimp in an air fryer instead of deep-frying, which yields a lighter result with less oil—perfect when you want the same satisfying crunch without the guilt.

This method keeps the shrimp crisp and flavorful while letting the sauce shine. The recipe below uses cooked, peeled shrimp to make sure everything cooks evenly in the air fryer and to shorten total hands-on time.

Using pre-cooked shrimp ensures the centers are tender and the breading crisps quickly. You can leave the tails on for presentation or remove them for easier eating. Just make sure the shrimp are fully thawed and dry before you begin breading.

Air Fryer Bang Bang Shrimp

To prepare the shrimp, set up a simple dredging station: a bag with flour, a bowl for the egg wash, and a shallow tray with the breadcrumb mixture. Toss the thawed shrimp in flour first, dip in the egg wash, then press into the Panko-based coating. Panko breadcrumbs give the light, airy crunch characteristic of restaurant-style Bang Bang Shrimp.

If you like heat, add a pinch of cayenne or hot pepper powder to the breadcrumb mix. I sometimes add a little extra spice for family dinners but leave it milder when serving guests who prefer less heat.

When your shrimp are breaded, preheat the air fryer and place the shrimp in a single layer, giving each piece a little space so the air can circulate. Lightly spray the tops with olive oil spray before cooking and again after flipping to encourage a golden, crispy finish.

Cooking times vary by air fryer model, but a good guideline is to air fry at 400°F: 5 minutes on the first side, then flip and cook an additional 3 minutes. Work in batches so you don’t overcrowd the basket — overcrowding prevents crisping and lengthens cook time.

Bang Bang Sauce

The sauce is the signature of this dish: creamy, slightly sweet, and with a kick. While store-bought versions exist, it’s quick and simple to whisk together your own. I usually mix the sauce while the shrimp are thawing so the flavors can meld.

Drizzle the sauce over the cooked shrimp just before serving or offer it on the side for dipping. A final sprinkle of chopped green onions or cilantro brightens the plate and adds fresh flavor and color.

This air fryer approach recreates the texture and taste of restaurant Bang Bang Shrimp while keeping the process approachable at home. It’s a great appetizer for gatherings or a fun weeknight treat when you want something a little special without the extra oil of deep frying.

To receive weekly recipe updates, sign up for the site’s email list or follow the recipe publisher on social media. This article contains recipe suggestions and tips to make Bang Bang Shrimp at home, using common pantry ingredients and an air fryer for a lighter, crisp finish.

Air Fryer Bang Bang Shrimp Recipe

A classic appetizer of breaded shrimp cooked in the air fryer and served with a creamy, sweet-spicy Bang Bang Sauce.

Ingredients

• 1 pound large cooked shrimp peeled, deveined, and tails removed
• olive oil spray

Breading

• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1 cup Panko breadcrumbs
• 1/2 cup cornstarch
• 2 medium eggs
• 1 TBS water

Bang Bang Sauce

• 1/3 cup Greek yogurt
• 2 TBSP light mayonnaise
• 2 TBSP sriracha sauce
• 2 TBSP sugar
• 1 TBSP rice vinegar

Suggested Garnish

• chopped green onions
• chopped cilantro

Instructions

Shrimp

1. Place flour into a large resealable bag and set aside.
2. Whisk eggs and water in a small bowl to create an egg wash; set aside.
3. Combine cornstarch, Panko, salt, pepper, garlic powder, and paprika in a shallow dish.
4. Add the shrimp to the bag with flour and toss to coat, then shake off excess.
5. Dip the floured shrimp into the egg wash, then press into the breadcrumb mixture so the coating adheres.
6. Repeat until all shrimp are coated.
7. Preheat the air fryer to 400°F (approx. 200°C) for a few minutes.
8. Place shrimp in a single layer in the basket, leaving space between pieces. Spray lightly with olive oil spray.
9. Cook at 400°F for about 5 minutes, flip the shrimp, spray again, and cook for another 3 minutes or until golden and crisp. Work in batches as needed.

Bang Bang Sauce

1. Whisk together Greek yogurt, mayonnaise, sugar, sriracha, and rice vinegar. Chill until ready to use so the flavors meld.

Serving

1. Arrange the cooked shrimp on a platter. Drizzle with sauce just before serving or serve it on the side for dipping. Garnish with chopped green onions and cilantro if desired.

Notes

Recipe provided by Make Your Meals. Adjust spice levels and cooking time based on your air fryer model and personal preference.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

The post Crispy Air Fryer Bang Bang Shrimp with Spicy Mayo first appeared on Gebte.

I made this bread on a whim, adapting a familiar sweet-bread shaping method and using a fast pizza dough and a simple pesto. The result was surprising: creamy, cheesy, and bright with basil and parmesan. The loaf pulls apart easily, giving you pieces with a crisp exterior and a soft, cheesy interior—perfect for serving alongside soup, salad, or as a stand-alone snack. The process is forgiving: the twists don’t have to be precise to produce a beautiful, rustic loaf.

This recipe is practical for weeknight dinners because it uses a quick dough and requires only one short rise. From start to finish the bread takes about an hour and a half, with roughly 15 minutes of hands-on time. You can use half whole wheat and half unbleached flour for a lighter loaf with added nutrition, or substitute all whole wheat or spelt for a heartier result. If you don’t have homemade pesto ready, a quick blender pesto made from basil, garlic, nuts, olive oil, and parmesan will work well.

The shaping is simple and fun: the dough is rolled into a rectangle, spread with a layer of softened cream cheese and pesto, sprinkled with parmesan, folded, cut into strips, twisted, and arranged in a pan. After a brief final rise and a short bake, the loaf comes out golden and fragrant. Finish with a sprinkle of extra parmesan and let it rest a few minutes before serving to allow the cheeses to set slightly. This bread offers great texture and flavor contrasts and is easy to share.

Easy Pesto Twist Bread Recipe

Ingredients

• 1 batch quick homemade pizza dough (see notes for flour options)
• 3 ounces cream cheese, softened
• 1/2 to 2/3 cup prepared basil pesto
• 1 cup freshly grated parmesan cheese, divided
• Butter or oil for greasing the pan

Instructions

1. Make the pizza dough and let it rest for about 15 minutes. Prepare a 10-inch cast iron skillet, pie plate, or cake pan by brushing the bottom and sides with butter or oil.
2. On a lightly floured surface, roll and stretch the dough into a rectangle roughly 14 inches long.
3. Spread the entire surface of the dough with the softened cream cheese, then spread a layer of pesto over the cream cheese.
4. Sprinkle 1/2 cup of the grated parmesan over only half of the dough.
5. Fold the side of the dough without parmesan over the side with parmesan and lightly press the edges together to seal.
6. Cut the folded dough lengthwise into 5 strips. Take one strip at a time, twist it, and arrange it in the prepared pan, starting in the center and spiraling outward. Continue adding the twisted ropes, pinching the ends together as you go, until the pan is filled.
7. Cover the pan and let the loaf rise in a warm place for 30 minutes. During the last 10 minutes of rising, preheat the oven to 375°F (190°C).
8. Bake at 375°F for 15 minutes, then sprinkle the remaining parmesan over the top and continue baking until the loaf is golden brown, about 10–15 minutes more.
9. Remove from the oven and let rest for about 10 minutes before serving. The loaf is easiest to pull apart after a brief rest.

Notes

Make the dough with all white whole wheat flour or a 50/50 mix of unbleached and whole wheat for a balance of light texture and whole-grain flavor. You can also use spelt or other high-quality flours, adjusting hydration slightly if needed. If you don’t have prepared pesto, blend fresh basil, garlic, olive oil, nuts (pine nuts or walnuts), and a little parmesan to taste.

Nutrition (approximate)

Serving size: 1 slice | Calories: 248 kcal | Carbohydrates: 23 g | Protein: 9 g | Fat: 14 g | Saturated Fat: 5 g | Sodium: 585 mg | Fiber: 2 g

Enjoy this savory, pull-apart pesto bread warm for the best texture and flavor. It makes a lovely addition to weeknight meals, gatherings, or as an easy appetizer to share.

The post Pull-Apart Pesto Twist Bread Recipe first appeared on Gebte.

Fudge is one of those timeless treats that feels right any time of year. While many people associate it with holiday gift boxes and seasonal cookie exchanges, fudge is equally delightful in the middle of July or on a quiet Tuesday evening. Its creamy texture and rich flavor make it an indulgence worth enjoying often.

One of the most nostalgic and surprisingly satisfying flavor pairings is peanut butter and banana. It’s a combination that evokes classic sandwiches and diner desserts, and when transformed into fudge it becomes unexpectedly elegant. If you’ve been skeptical of peanut butter and banana together, this layered fudge may change your mind.

This recipe creates a two-layer fudge: a peanut butter base studded with crunchy banana chips, topped with a smooth white chocolate and banana layer. The contrast between creamy peanut butter, crisp banana chips, and the mellow sweetness of white chocolate produces a unique bite that’s both familiar and new.

To prepare this fudge you’ll start by chopping banana chips into small, crunchy pieces. These add a delightful texture to the peanut butter layer and echo the banana flavor in the topping. Melt the peanut butter chips together with two tablespoons of butter and the sweetened condensed milk. A double boiler is ideal for gentle, even melting, but a cautious microwave can work as well. Stir the chopped banana chips into the warm peanut butter mixture, press it into a foil-lined 9×9 pan, and set it aside to cool slightly while you prepare the top layer.

For the banana-tinted white chocolate layer, blend a very ripe banana until smooth; the banana should be liquidy and free of lumps. Melt white chocolate chips with the banana puree and the remaining butter over a double boiler, stirring until just melted and combined. Pour this creamy mixture over the peanut butter base and spread it evenly. Chill the pan for about two hours, or until the fudge has firmed up, then lift it from the pan using the foil and cut into squares.

Peanut Butter Banana Fudge

The post No-Bake Peanut Butter Banana Fudge Recipe first appeared on Gebte.